Fish Tacos

I had some cod fillets  in the freezer, and a head of cabbage that had been taking up space in my fridge for weeks. I decided to combine the two unlikely companions in a dish that was ready in under 20 minutes. 

Ingredients

4 portioned pieces of frozen cod (or a white flaky fish), thawed

3 Tablespoons olive oil

1 Tablespoon chili powder

1 Teaspoon Dan-O's original seasoning

1/2 Teaspoon garlic powder

1/2 Teaspoon onion powder

1/2 head of green cabbage, finely shredded

1 Tablespoon chipotle paste

1 Tablespoon red pepper relish

3 Tablespoons mayonnaise

1 lime cut in 1/2 and the other half cut into 4 pieces

8 small tortillas

 Optional- Taco add-ons like cilantro, salsa, or guacamole

Directions

On a large plate, mix the oil and dry spices together. Take your half teaspoon and scoop up the mixture.  Add this to the mixing bowl that you will make your slaw in later. Put the bowl aside. Add a pinch of salt to your marinade. If you want, taste the marinade. Adjust the mixture to your liking. Put this aside. We are going to make the slaw. You want to give it time for the flavors to come together. 

To the bowl with the marinade, add the chipotle paste, red pepper relish, mayonnaise. Stir to combine. Take your half lime, and squeeze into the mixture to thin out the dressing. Taste the mixture and season with salt and pepper if needed. Shred the cabbage finely. I will rotate the cabbage as I am cutting. I like how this sizes the strands for the slaw. Toss the cabbage to mix evenly with the dressing. Cover and set aside.

Back to the fish! After removing your fish from the package, rinse and thoroughly pat dry. Coat each of the fish pieces in the spice mixture and place in the basket of an air fryer. I cooked for 10 minutes at 370 ° F. 

While the fish is cooking, I take the tortillas and heat each side so that are warmed. I then take a pair of tongs and shape the taco so that it looks like a hard shell and has a bit of shape. 

When the fish is done cooking, take each piece and roughly chop. I scoop the fish, placing half in each of the taco shells. Put as much of the the slaw on top as you would like. Squeeze over the lime juice on each taco. I spooned some cantina style salsa over mine. Definitely recommend. All that's left to do is enjoy!

I really liked how quickly this recipe came together, and the pay off was way more than the effort to make the dish. I linked quite a few products in this post. I figured it's a more efficient way of showing you the products that I use when making dishes than just listing them all out. 

However, I will discuss briefly why I like each of the products.

Dan-O's original seasoning is my go to all purpose seasoning. It gets added to everything from chicken to potatoes and all my green veggies. I like that I can pronounce all of the ingredients, and that there isn't added sugar.  

The chipotle paste was my choice because every time I buy chipotle in adobo, I use one pepper, and the rest ends up going to waste. I like that this allowed me to use just what I needed without worrying about waste, and chopping was done for me. I also like that there are only 3 ingredients. Most of the brands that I looked at in the grocery store had veggie oils. I bought these so I could make the dupe for Chipotle's vinaigrette.

This red pepper relish is my balance to fully crunchy lifestyle. Everything in moderation. This stuff is so good that I make an exception. Maybe one day I will learn how to make this, but until then I will use this product. I like using this relish on my Italian subs, or if you've made the Italian chopped sandwich, then I highly recommend adding this. 

This is my go to mayonnaise. This brand is my top choice for pre-made salad dressings as well. I've tried many of their offerings and have enjoyed all of them. I like that they avoid the inflammatory veg oils and use avocado oil instead. They do offer a chipotle lime version of the mayo, but I find more versatility in the basics. I would not use the chipotle version often enough to buy. 

Whether big or small, these are my go to tortillas. I like that they have a good amount of fiber and protein, and are pretty low in calories. They have a nice chewiness to them when I use them in wraps. I often go for the spinach herb variety, but really, I like them all.

The airfryer had a lot of really good reviews. I had resisted buying one for a long time, but I tried some chicken wings that my Dad made, and I changed my mind! Now, I'm finding it to be very convenient to use.

What do you like to add to your tacos to dress them up?

These are links do provide a small commission if you choose to buy your products through them.